Everything you need to know about our beef tallow potato chips.
Yes. Tallow can be used for frying chicken and other foods that need a cooking fat suited to
high-heat preparation. It also gives you another way to use the same type of grass-fed tallow
Stella & Milo’s uses to cook its chips.
Tallow used for frying can often be reused if it has not been overheated or contaminated. Allow it to cool, strain out food particles, transfer it to a clean container, and store it properly. Discard it if it develops an unpleasant smell, flavor, or appearance.
Use cooking tallow much like other cooking fats. It works especially well for frying, searing,
roasting, sautéing and baking. Melt the amount you need in your pan or recipe and cook as
usual.
Keep tallow tightly sealed in a clean container and follow the storage directions provided with
the product. Avoid introducing water or food particles into the container, particularly if you plan to reuse it for cooking.
Beef tallow chips are potato chips cooked in rendered beef fat instead of conventional
vegetable or seed oils. Stella & Milo’s kettle-cooks its chips in 100% grass-fed beef tallow and
keeps the Original recipe simple: non-GMO potatoes, grass-fed beef tallow, and mineral-rich
salt.
Baja Gold is the mineral salt Stella & Milo’s uses on its Original Tallow Potato Chips. Together with non-GMO potatoes and 100% grass-fed beef tallow, it completes the chip’s three- ingredient recipe.
Beef tallow is commonly reported to have a smoke point around 400°F / 204°C, although the
exact temperature can vary depending on how the tallow was rendered and processed. That
makes it useful for many higher-heat cooking methods.
Kettle cooking fries potatoes in batches, creating temperature changes during cooking that
help produce the thicker, firmer texture and signature crunch associated with kettle chips.
Stella & Milo’s uses this process for a deeply crisp chip with plenty of texture.